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Italian meatball, cherry tomato, spinach & bocconcini pizza

meatball pizza recipeI’m not sure there are any other words for this recipe than the Homer Simpson drool. All hell may break loose if I can’t the ingredients for this pizza tonight (I’m looking at you, Coles. You better be open if I don’t have everything at home). Try it out for yourself!


Italian meatball, cherry tomato, spinach & bocconcini pizza


  • 400g lean beef mince
  • 1 carrot, grated
  • 1 zucchini, grated, excess water squeezed out
  • 1 tsp mixed Italian herbs
  • 150g baby spinach leaves, plus extra to serve
  • 4 small whole meal pita breads
  • 80ml (? cup) tomato passata
  • 200g grape tomatoes, halved
  • 120g bocconcini, torn
  • 1 firm ripe avocado, sliced
  • 1 red capsicum, seeded, sliced


  1. Preheat oven to 220°C or 200°C fan forced.
  2. Combine mince, carrot, zucchini and herbs in a medium bowl.
  3. Roll teaspoons of mixture mixture into balls.
  4. Heat a large non stick frying pan over a medium-high heat, spray with olive oil.
  5. Cook meatballs, in batches, for 5-6 minutes, turning, or until golden.
  6. Place spinach in a large heatproof bowl, cover with boiling water, set aside for 30 seconds.
  7. Refresh under cold running water, drain well squeezing out excess and roughly chop.
  8. Place Lebanese breads on 2 large baking trays.
  9. Spread each bread with 2 tablespoons passata.
  10. Top each with half of the spinach, tomatoes, bocconcini and some meatballs.
  11. Cook in preheated oven for 10 minutes or until base is crisp.
  12. Serve with avocado, capsicum and extra spinach leaves.

Silky smooth
Blend 2 (30g) meatballs with 10g wilted spinach and 25g avocado until smooth.

Lumpy mushy
Blend 2 (30g) meatballs with 10g wilted spinach and 1-2 tablespoons boiled water until partially  smooth. Stir through 25g mashed avocado.

Finger food
Place some meatballs, halved cherry tomatoes, halved bocconcini, capsicum strips, slices of avocado and strips of Lebanese bread on a plate as finger food.

Cut prepared pizza into small triangles. Serve with slices of avocado and red capsicum as a salad on the side.

Tip: Any left over meatballs can be frozen. They can then be used to make purees, or are great to toss through pasta with a tomato based sauce for toddlers or as finger food.

Tip: You can substitute the 4 small whole meal pita breads for 2 large whole meal Lebanese breads.

This recipe and image are courtesy of

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